Jiangxi cuisine includes Nanchang fried noodles, jiujiang tea cake, Duck Nan'an, American ginseng stewed black-bone chicken and blood duck. Nanchang fried noodles: This food has a long history. The raw material is vermicelli made of high-quality rice, supplemented by seasonings such as vermicelli, eggs, Chinese cabbage, shredded pork and shredded mushrooms. After being fried by fire, it is fragrant and delicious. Jiujiang tea cake: Also known as Xunyanglou Tea Cake, it takes local new tea oil, wheat flour, black sesame and century-old osmanthus as main raw materials. It is refined by making skin, mixing stuffing, molding, baking and baking again.

Duck Nan'an: This kind of salted duck has beautiful appearance, milky white skin, sauce-colored lean meat, tender and crisp meat, full tail oil and delicious taste. It is the top grade of bacon.

Stewed black-bone chicken with American ginseng: American ginseng can benefit lung yin, clear deficiency fire, promote fluid production and quench thirst. Treat lung deficiency, chronic cough, blood loss, dry throat, thirst, asthenic fever and fatigue. Black-bone chicken contains lysine, methionine and histidine, which are indispensable to human body, and has high medicinal value, especially melanin has the functions of nourishing yin and blood, tonifying deficiency and resisting aging.

Furong blood duck: Furong blood duck is a branch of Pingxiang cuisine in Jiangxi Province, and it is a famous dish in Lianhua County, Pingxiang City, Jiangxi Province. Lotus blood duck is listed as one of the "Top Ten Gancai" because of its color, freshness and fragrance.